UltraAvidin™- Horseradish Peroxidase (HRP)

UltraAvidin-HRP is supplied in 0.01M phosphate buffered saline (PBS) pH 7.4, containing 1.0% BSA, and 0.01% thimerosol as a preservative. (Warning: Use of sodium azide as a preservative will inhibit the enzyme activity of horseradish peroxidase)

Stable when stored at 2 - 8°C. Do not freeze

Western blotting: 1:5,000 - 1:10,000
ELISA: 1:5,000 - 1:20,000
Immunohistochemistry: 1:100 - 1:1,000
Western blotting and ELISA Chemiluminescent: 1:20,000 - 1:100,000

However, each investigator should determine their own optimal working dilution for each specific research application.

pI= 6.3 +/- 0.3

11-17 µg biotin bound/mg UltraAvidin™

UltraAvidin is Leinco Technologies' trademark for a uniquely modified form of avidin which is isolated from chicken egg whites. With a molecular weight of 60,000 there are four identical subunits each capable of binding one molecule of biotin. UltraAvidin from Leinco Technologies has been de-glycosylated to prevent carbohydrate moieties from adhering to lectin-like receptors on the surface of cells, thus eliminating the possibility of false positives. Unlike native avidin, UltraAvidin has a near neutral pI which prevents electrostatic interactions with negatively charged serum or membrane proteins.

Recent studies have identified a universal recognition sequence in streptavidin which is similar to that found in several adhesion receptors.¹ Strong interactions have been shown with streptavidin and cell surface molecules. This universal recognition sequence is not present in UltraAvidin.

UltraAvidin has been covalently conjugated to Horseradish Peroxidase. The conjugate is then purified chromatographically to remove unconjugated enzyme and UltraAvidin.

1. Wilchek, M. et al.(1990) Biochem Biophys Res Commun. 1990 170(3):1236-41.
2. Sullivan, W. et al. (1996) Genetics. 143(4):1629-42.